Veal Osso Buco

Osso buco is the reason to buy veal shank. Braised slowly, the tough shank turns tender and the marrow melts into the sauce. Finished with a sharp lemon gremolata, it is one of the great Italian braises, and it is easier than it looks.

Why this recipe works

• Slow braising breaks the shank connective tissue into silk.
• The marrow enriches the sauce from the inside.
• Bright gremolata cuts the richness so it never feels heavy.

Ingredients

• 4 cross-cut veal shanks, about 1.5 inches thick
• Kosher salt and black pepper
• Flour for dredging
• 2 tbsp neutral oil
• 1 onion, diced
• 1 carrot, diced
• 1 celery stalk, diced
• 3 garlic cloves, minced
• 1 tbsp tomato paste
• 1 cup dry white wine
• 2 cups chicken or veal stock
• 1 bay leaf and 3 sprigs thyme
• Gremolata: lemon zest, parsley, garlic

Method

1. Pat the veal shanks dry, season with salt and pepper, and tie each with twine so it holds its shape. Dredge lightly in flour.
2. Sear the shanks in a Dutch oven with oil until browned on both sides, then set aside.
3. Soften onion, carrot, and celery in the same pot, then stir in garlic and a little tomato paste.
4. Deglaze with white wine, add the shanks back with stock to come halfway up, plus a bay leaf and thyme.
5. Cover and braise at 325F for about 2 hours, until the meat is fork-tender and pulling from the bone.
6. Make a quick gremolata of lemon zest, parsley, and garlic. Serve the shanks over risotto or polenta, topped with gremolata.

Tips

Tie the shanks so they hold their round shape in the pot. Keep the braise at a bare simmer, and do not skip the gremolata. That raw hit of lemon and garlic at the end is what makes the dish.

Storage and leftovers

Keeps 3 days in the fridge and reheats well in its sauce. Add fresh gremolata when you serve it again.

What to serve with it

Saffron risotto (risotto alla Milanese) is traditional. Soft polenta or mashed potatoes work too.

More

Learn the cut in our veal shank guide, the method in our braising guide, and find humanely raised veal near you.

FAQ

What cut is osso buco?

Cross-cut veal shank, braised slowly on the bone until tender. Beef shank works the same way for a larger version.

What is gremolata?

A raw mix of lemon zest, chopped parsley, and garlic scattered over osso buco at the end to brighten the rich braise.